Rajma Chawal Recipe | Punjabi Rajma Chawal

Rajma chawal is the most popular combinations in Punjab.If you ask any Punjabi or any North Indian Rajma chawal would definitely feature in their top 5 list.I had never cooked or tasted Rajma before my marriage and I tasted it for the first time at my friend's place long back and was really impressed with the taste. As hubby is a proper Delhi-ite I learnt the preparation and included it in our weekly menu.I must say it is a real killer combo Rajma-Chawal-Chaas,a hearty meal.

I think it is an acquired taste and not everyone would love it at the first instant.It is also important to cook rajma in a right way to actually start appreciating it.If rajma is cooked nicely it would be soft and creamy,underdone rajma does not taste good.Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

While there are lots of rajma varieties available in the market I always pick up those light pink colored ones which cook very nicely.I had even tried Kashmiri rajma which are deep brown in color and smallish and I love it too.
I have earlier posted a Rajma recipe which is a creamy version (though no cream in the recipe) and goes nicely with rice and roti while today's version is ideally the dhaba kind which is the most famous Rajma Chawal recipe.

Punjabi Rajma Chawal Recipe: 
(serves 2)

Ingredients:
1/2 cup Rajma/Red Kidney Beans
1 big Onion,chopped
2 big Tomatoes,chopped
1 tsp Ginger-Garlic paste
1/2 tsp Garam masala
1 tsp Coriander powder
1/2 tsp Cumin powder
3/4 tsp Red chilli powder
1/2 tsp Amchur powder
2 tbsp chopped Coriander
1 tbsp Oil
Salt to taste

to temper:
1/2 " Cinnamon
1 black Cardamom(optional)
1 Bay leaf
1 green chilli,slit
a pinch of Asafoetida

Method:

• Soak Rajma in water with some salt for 8-9 hrs or overnight.
• In a pressure cooker heat oil and add cinnamon stick,black cardamom,bay leaf,green chilli and fry for a minute.Add a pinch of asafoetida and also a pinch of garam masala powder and fry a bit.
• Grind Onions and tomatoes into a smooth puree.
• Add the ground onion-tomato mixture,ginger-garlic paste and fry until the raw smell disappears.I usually grind onions along with the tomatoes,you can even cut onions into fine and fry well and then add tomato puree.Either way it tastes nice.
• Now add all the dry masalas like red chili powder, coriander powder,cumin powder,garam masala,amchur powder and salt and fry until the oil leaves the edges.
• Add rajma and fry for another 2 mins.Mix everything and cover it and pressure cook for 1 whistle and reduce the flame and cook for 30 mins on a low flame.
• Once the pressure is dropped,open the cooker and check the gravy consistency.Add required amount of water and boil for another 5-7 mins.Add chopped coriander leaves and mix.

Serve it hot with plain steamed basmati rice,onion rings,papad and a glass of chaas/lassi.You can even serve it with roti/chapati or Jeera rice.
Ideally rajma is served over a bed of rice and which is topped with chopped onions and it is served with a glass of chaas/lassi.

Notes:

1. Rajma tastes best when it is made simple and not many masalas are added.You can avoid coriander and cumin powders in the recipe and just proceed with red chili powder and garam masala.
2. I usually grind onions along with the tomatoes,you can even cut onions into fine and fry well and then add tomato puree.Either way it tastes nice.
3. I use a pink colored skin rajma as I feel they cook nice and soft unlike the other varieties which are very hard to cook.